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Chicken Noodle Soup

Anne Burrell
  • 110 minutes
  • Serves 6 to 8

INGREDIENTS

2

Bay leaves

3

Carrots

4

Celery, ribs

1

bunch Cilantro, leaves

2 cloves

Garlic

1

Lemon

1

Onion, cut into 1/2-inch slices, large

1

bunch Thyme

1 15 ounce can

White beans or chick peas

2 cups

Pasta, small

1

Black pepper, Freshly ground

3

lbs Chicken legs and thighs, skin and excess fat removed, bone-in

1 tsp

Cinnamon, ground

2

Grates fresh nutmeg

1

Kosher salt

2 tsp

Red pepper flakes

1

Olive oil, Extra-virgin

1

Water